Anova Precision Cooker - cook sous vide with your iPhone.

FrenchTart said:
That's exactly what we're trying to do :)
Click to expand...

Came out perfect, actually probably went a bit longer than 4 hours, as I put it on just after lunch to be ready when I got back and then heat back up just before dinner, but was out longer than expected so had about 4hrs45 in total at 73c. Turned out ideal and so soft, for a cheap bit of Aldi meat worked really well.

Did burgers in it last night straight from the freezer, once again came out lovely, although they look so wierd when finished, but quick sear and sorted!

Haggis filled chicken breast to try tonight!
 
Raymond Lin said:
I was being lazy and cooked some chicken breast under the grill (in a cast iron skillet)...dry as a desert and I cooked it on the lowest heat as well.

It's amazing how much juice is lost.
Click to expand...
That says more about your capabilities as a cook and your choice of method, which is possibly the worst way to cook a chicken breast - but is a fantastic way to do skin-on thighs!

The amount of moisture retained by a chicken breast, or any other piece of meat, is related primarily to the temperature it was cooked to and not how it was cooked.
 
Last edited:
SoliD said:
Came out perfect, actually probably went a bit longer than 4 hours, as I put it on just after lunch to be ready when I got back and then heat back up just before dinner, but was out longer than expected so had about 4hrs45 in total at 73c. Turned out ideal and so soft, for a cheap bit of Aldi meat worked really well.

Did burgers in it last night straight from the freezer, once again came out lovely, although they look so wierd when finished, but quick sear and sorted!

Haggis filled chicken breast to try tonight!
Click to expand...

Awesome. I'm glad it turned out well as to be honest what glitch said left me a bit worried :) I suppose partly it's down to the neck vs shoulder thing and we were talking at cross-purposes.

I never really got on with burgers cooked sous-vide but I tend to prefer thinner burgers whereas thicker ones tend to be more suited to sous-vide.
 
FrenchTart said:
Awesome. I'm glad it turned out well as to be honest what glitch said left me a bit worried :) I suppose partly it's down to the neck vs shoulder thing and we were talking at cross-purposes.

I never really got on with burgers cooked sous-vide but I tend to prefer thinner burgers whereas thicker ones tend to be more suited to sous-vide.
Click to expand...

I missed glitchs stuff prior to my reply so glad it worked out ok too. :D Only oproblem was that I didn'tuse enough spice in my sauce, but the meat had a good flavour to it, but just not as much as I'd have liked. All just learning experience.

Yeah, I wasn't sure, used the Donald Russell Classic Steaks, as I didn't have any food in or time to go to supermarket prior to them closing yesterday was a bit limited, so thought I'd give it a go. Will make big BBQs massively easier in the summer that is for sure. I wouldn't cook them so hot as I prefer mine a bit pinker, but they did still taste very good.
 
FrenchTart;30479944 said:
What temp did you go for?
Click to expand...

For the burgers? 54c I think off top of my head. Nice and pink still, but would prefer them less done.

Haggis Filled Chicken came out perfect, 60c for 1hr 10 minutes in the end (was waiting for my potatoes to cook :D ) Chicken was just perfect.
 
There is a Valentines sale on with £30 off (I can send you my code) which is better than nothing, but not quite at the level of the previous offers.
 
It's not a modernist technique, it's a resurgence of a cooking methodology originally conceived two centuries ago thanks to the rise of technology. But I get your point.

It will be forever destined to be a fad for the masses and only really embraced by foodies unless someone can make it foolproof and reduce the barrier to entry.

Sous vide cooking takes too long and is too fiddly for most people to want to bother with. What we are seeing is an increase in the amount of food being cooked this way that ends up on our supermarket shelves - which bodes well for the future.

What we need is pre-packed foods that can be easily cooked sous vide and an affordable, reliable and simple way of people cooking them. Currently it's still a niche product and it'll be hard to change that.

People have less and less time to cook, so they want faster and easier results. Sous vide is the antithesis of that. But it can still appeal to a wider audience with the right approach.
 
I need to fry it on a pan anyway.

But now I don't waste the bag.

I don't waste an hour.

I don't waste heating energy for an hour. Yes I am fully aware of the high heat for the extra 5mins vs the Anova for an hour.

I just grill the steak 8mins and heat off and let it rest. I can start eating in about 15mins.

Sous vide steak is consistently easier to be better but I can cook great steak the "normal" way great. My opinion is sous vide is best for batch cooking or for more than 1 person.
 
Last thing I need is to add another piece of equipment into cooking, which is why I am hesitant buying a vacuum sealer.

Chicken is harder under the grill because it's twice as thick, takes much longer in low heat to get to the middle, I can't eat it raw. Steak I can eat it blue and flat and just easier.
 
You must log in or register to reply here.
Back
Top Bottom